DIFFERENCES IN FOOD SERVICE SATISFACTION, LEFTOVER FOOD, AND SOCIOECONOMIC PATIENTS BETWEEN GOVERNMENT HOSPITALS AND PRIVATE HOSPITALS
Author
Abstract
Hospitals are health services that provide comprehensive services. Categorized into public and private hospitals, and nutrition services are one of the medical support services. High levels of leftover food affect the length of hospitalization, complications, and increased medical costs. External factors such as educational status, occupation, and income also affect the health status of the community. This study analyzes differences in food service satisfaction, leftover food, and patients' socioeconomic status between public and private hospitals. The study was an analytic observational method with a cross-sectional design, conducted at the Ir. Soekarno Hospital, Sukoharjo Regency, and Klaten Islamic Hospital during October-November. The research sample was calculated using the Lemeshow formula with a total of 64 respondents, based on the researcher's criteria, including inclusion and exclusion criteria. The research instruments included a food service satisfaction questionnaire (eating time, appearance, taste, hygiene of utensils and food, server friendliness, and food menu variations), a Comstock estimation, and a socioeconomic questionnaire (education, occupation, and income). Data were analyzed using the Mann-Whitney and Chi-Square tests, as the data were not normally distributed (p<0.05) with the significance level set at p<0.05. The results of the Mann-Whitney test showed that there was no significant differences between food service satisfaction indicators such as eating time (p=0.387), appearance (p=0.736), taste (p=0.302), servers friendliness (p=0.231), equipment and food cleanliness (p=0.378), food menu variations (p=0.770), and leftover food (p=0.081), The Chi-Square test on educational status (p=1.000), occupation (p=0.446), and income (p=0.317) also showed no significant difference. In conclusion, there was no significant difference exists between food service satisfaction, leftover food, and patients' socioeconomic status between public and private hospitals.